Pumpkin Zucchini Bread

Tis the season of all things pumpkin and I have been meaning to try this recipe all month.  This Pumpkin Zucchini Bread recipe  was just as delicious as I had hoped it would be. There was plenty of batter so I was able to make the bread in 1 round baking dish and I had enough batter left to make 12 cupcakes.  This bread accompanies a cup of tea quite nicely on a cool autumn night. Enjoy!


  • 3 eggs, lightly beaten
  • 2 cups sugar ( I used 1 cup brown sugar and 1 cup white sugar)
  • 1 cup canned pumpkin
  • 1 cup butter or margarine, melted
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini ( I used 2 cups for added flavour)
  • 1 cup chopped walnuts
1. In a mixing bowl, combine eggs and sugar.
2. Add pumpkin, butter and vanilla.
3. Combine dry ingredients; gradually add to pumpkin mixture and mix well.
4. Stir in zucchini and nuts.
5. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
6.  Bake at 350 degrees F for 45-50 minutes or until breads test done.
Cool in pans 10 minutes. Remove to a wire rack.

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